# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DNjKKaVSDRF
- **Gondola URL:** https://gondola.cc/posts/51830660-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/e4d8fb4e0c.jpg
- **Posted:** 2025-08-19T20:07:10.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

Roasted Chicken Stuffed with Pasta ✨

Save the recipe and tag someone who needs to try it 🍗 

Ingredients

For the Chicken:
	•	1 whole chicken (about 4 ½ - 5 lbs)
	•	2 tbsp avocado oil
	•	1 tsp Vegeta all-purpose seasoning
	•	1 tsp roasted garlic, rosemary & sea salt blend (The Gourmet Collection)
	•	1 tsp lemon pepper seasoning
	•	1 tsp paprika
	•	½ tsp black pepper

For the Pasta Stuffing:
	•	1 ½ cups dry egg pasta (like Baba Anya)
	•	3 tbsp butter
	•	½ tsp Vegeta seasoning
	•	Salt, for boiling water

For the Vegetable Bed:
	•	2 large carrots, cut into thick matchsticks
	•	1 medium onion, cut into chunks
	•	1 tbsp avocado oil
	•	½ tsp Vegeta seasoning
	•	½ tsp paprika

Directions
	1.	Prepare the vegetable bed: Add carrots and onion to the bottom of a roasting dish. Drizzle with avocado oil, season with Vegeta and paprika, and toss to coat.
	2.	Place and season the chicken: Set the whole chicken on top of the vegetables. In a small bowl, mix avocado oil with Vegeta, garlic-rosemary blend, lemon pepper, paprika, and black pepper. Rub this mixture all over the chicken—top, bottom, and into every crevice.
	3.	Cook the pasta: Boil the dry egg noodles in salted water for 3–5 minutes, until soft on the outside but still slightly firm in the center. Drain, then toss with butter and Vegeta.
	4.	Stuff the chicken: Fill the cavity with the noodles and gently pat the rest around the opening. It’s fine if some stays on the outside—they’ll crisp up while baking.
	5.	Bake: Cover the dish with foil and place it on the second rack from the bottom of the oven (close to the middle). Roast at 375°F (190°C) for 60 minutes covered. Remove foil and bake another 50–60 minutes, until golden brown. The chicken and the pasta stuffing must both reach an internal temperature of at least 165°F to ensure the meat is cooked and the pasta is fully cooked through.
Tip: if the top browns too quickly after uncovering, lightly tent it with foil until done.
	6.	Rest & serve: Let the chicken rest 10 minutes before carving. Serve with the roasted veggies and buttery pasta stuffing.

#stuffedchicken #roastchicken #pasta #EasyRecipe #DinnerIdeas #easydinners

## Stats

- **Views:** 8,192
- **Likes:** 334
- **Shares:** 0
- **Comments:** 14

## Tags

easydinners, easyrecipe, roastchicken, stuffedchicken, dinnerideas, pasta

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